No-Knead Bread | Kitchen Vignettes | PBS Food
Recipe Information
No Knead White Bread
Cultural Context
No Knead White Bread emerged as a popular baking method in the early 2000s, credited to Jim Lahey. This technique allows for a simple, hands-off approach to bread-making, making it accessible for home bakers. Its cultural significance lies in its ability to produce artisan-style bread with minimal effort. Today, variations abound, with many bakers experimenting with different flours and add-ins, making it a beloved staple in kitchens worldwide.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a natural alternative to commercial yeast.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier while margarine offers a cost-effective substitute.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is dairy-free, while water is the most economical option.
In a large bowl, combine the flour, yeast, and salt.
Add the water and stir until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
Turn the dough out onto a floured surface and shape it into a ball.
Carefully remove the hot Dutch oven and place the dough inside, dusting the bottom with cornmeal.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool on a wire rack before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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